Step 1

Preheat your oven to 400 degrees Fahrenheit.

Step 2

Use a wooden skewer to make 10-12 holes in your sweet potato and cook it on a baking tray for an hour to soften it.

Step 3

Remove the potato and let it cool.

Step 4

Oil your muffin tray with coconut oil.

Step 5

Cut the potato in half and scoop out the insides into a large bowl (eat the skin for a nutritious snack!).

Step 6

Add the flaxseed “egg,” coconut milk, olive oil and maple syrup (or honey) to the bowl and combine until smooth.

Step 7

In a separate bowl, mix the dry ingredients together.

Step 8

Pour the dry ingredients into the wet ingredients and mix until well combined.

Step 9

Pour the batter evenly throughout the muffin tray until each section is 2/3 full.

Step 10

Place the tray on the middle rack of the oven and cook for 30-35 minutes.

Step 11

Let it cool, then enjoy! You can freeze these and eat them as you please.